Cinnamon Pumpkin Ice Cream

Cinnamon Pumpkin Ice Cream


2 people made this

You can buy canned pumpkin puree to make this delicious ice cream, or you can make your own by baking pumpkin and blending it with a little water.


Serves: 8 

  • 230g pumpkin puree
  • 1 teaspoon vanilla essence
  • Seeds of one vanilla pod
  • 475ml double cream, divided
  • 1 cup (185g) dark brown soft sugar, divided
  • 5 very fresh egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch salt
  • 1 pinch ground nutmeg

Preparation:1hour  ›  Cook:15min  ›  Extra time:12hours freezing  ›  Ready in:13hours15min 

  1. In a bowl, mix pumpkin puree, vanilla essence and vanilla seeds.
  2. In a small pot, mix 3/4 of the cream and 1/2 the sugar and bring just to a simmer.
  3. In another bowl, mix egg yolks, cinnamon, ginger, salt, nutmeg, remaining cream and remaining sugar until the sugar dissolves.
  4. Remove cream from heat and gradually pour a little into the egg mixture.
  5. Place entire egg mixture carefully into a double boiler and simmer until mixture starts to thicken and no longer will drip from a spoon.
  6. Pass everything through a fine sieve into a bowl and place bowl into a larger bowl filled with ice water. Cool while stirring constantly.
  7. Stir in pumpkin and mix everything well. Cover with cling wrap placed directly onto the mixture. This will prevent a skin from forming.
  8. Refrigerate for at least a few hours or for a whole day.
  9. Pour mixture into the ice cream maker and churn according to the manufacturer's instructions. Pour into freezer container and freeze for at least 3 hours.

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